| Inspiration | Lets talk Lamb Chops
Lets talk Lamb Chops
With three types of lamb chops available, it can be a little confusing so lets debunk what you’re looking at when you’re at the butchery counter.
- Lamb neck chops are from the neck and are typically inexpensive. They have a high portion of connective tissue and require low and slow cooking to get truly delicious results.
- Lamb loin chops come from the middle of the lamb. They’re sometimes called the “T-bone” of lamb, due to the smaller t-bone that separates the tenderloin and the eye of fillet that make up this tender cut. They’re best cooked quickly on a BBQ or in a frying pan.
- Lamb shoulder chops are taken from the top of the front leg, they have fat and connective tissue to consider. Despite this, they are truly versatile. They can be marinated and pan fried, slow cooked in a curry or even roasted until tender.
Posted by Beef + Lamb New Zealand